35 minutes
Indulge in the delicate flavors of our Seared Salmon with Creamy Leek and Legume Sauce, a dish that combines the richness of salmon with a light and flavorful cream sauce. This meal is not only visually appealing but is guaranteed to please your palate with its combination of succulent fish and a velvety sauce featuring fresh leeks, peas, and broad beans.
1. Sauté Leek
In a large frying pan with a lid, heat the olive oil over medium heat. Add the sliced leek and sauté for 5-10 minutes until soft but not browned.
2. Reduce Stock
Pour in the chicken or fish stock and bring to a simmer. Let it reduce slightly for a few minutes before stirring in the crème fraîche. Season with salt and pepper to taste and cook for an additional minute.
3. Add Legumes
Add the frozen peas and broad beans to the pan.
4. Poach Salmon
Place the salmon fillets into the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 12-15 minutes, depending on the thickness of the fillets, or until the salmon is cooked through.
5. Garnish and Serve
Sprinkle snipped chives over the cooked salmon. Serve hot with mashed potatoes on the side if desired.
Opt for fresh, high-quality salmon fillets with the skin on. Look for vibrant color, firm texture, and a fresh smell. Wild-caught salmon often has more flavor than farmed and ensure it's sustainably sourced.
Use a heavy skillet and press the salmon skin-side down gently for the first 10 seconds. Sear without moving for 3-4 minutes before flipping.
Let the salmon come to room temperature for about 15-20 minutes before cooking and pat it dry to achieve a crisp, golden crust.
Aim for an internal temperature of 125°F to 130°F before resting for a medium-rare to medium salmon.
Finish the sauce with fresh lemon juice or a light vinegar and add fresh herbs like dill, parsley, or chervil.
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